New York Cooks: 100 Recipes from the City's Best Chefs [Hardcover]

Barbara Winkler (Author), Joan Krellenstein (Author)

Book Description

Publication Date: September 1, 2009

There’s something in the air in New York City today: the delicious aromas from an unprecedented number of trendsetting restaurants. Here, direct from Gramercy Tavern, Union Square Café, Blue Smoke, Picholine, Barolo, Café Des Artistes (to name a few) are some of the best recipes around. They include such mouthwatering original creations as Bacon Wrapped Muscovy Duck Breast, Blackfish with Spaghetti Squash, Cara Cara Orange and Bibb Salad, Skirt Steak with Chimichurri Sauce, and dozens more. Illustrated with gorgeous full-color photography and featuring interviews with superstar chefs, New York Cooks offers cooks from coast to coast a chance to experience the latest culinary masterpieces—just the way they serve them in New York.

 

 Chefs included:

- davidburke&donatella: Eric Hara

- Gramercy Tavern: Michael Anthony

- Allen & Delancy: Neil Ferguson

- Little Owl: Joey Campanaro

- Beacon: Waldy Malouf

- Porter House: Michael Lomanaco

- Café des Artistes: George Lang

- Picholine: Terrance Brennan

- Gemma: Chris D’Amico

- Insieme: Marco Canora

- Molyvos: Jim Botsacos

- Periyali: Jimmy Henderson

And many more!

 

Editorial Reviews

From Publishers Weekly

Starred Review. Even if they've never set foot in the Big Apple, foodies will want to consider adding Krellenstein and Winkler's superlative recipe compilation to their collections, as it provides a vibrant and vital snapshot of the current New York restaurant scene. The hundred recipes are grouped by style (New American, Italian, French, Mediterranean and Iberian, etc.), highlighting a handful of restaurants and their respective head chefs. Many offer recipes for some of their favorite dishes, ranging from the simple-including Taleggio, Speck and Egg Pizza from Centro Vinoteca's Anne Burrell-to the more complex, such as Terrance Brennan's Diver Scallops with Cauliflower and Blood Orange Grenobloise (from French favorite Picholine). There are plenty of suggestions for old-fashioned comfort food, including Chris D'Amico's Braised Oxtails from Gemma and Kenny Callaghan's Deviled Eggs from Blue Smoke, as well as pleasant diversions like the Little Owl's much-loved Gravy Meatball Sliders. Each chef is profiled and questioned regarding overrated ingredients (foie gras comes up often), favorite food and must-have kitchen gadget. Though an emphasis on French, Italian and American cuisines edges out other cuisines, most notably Asian, this volume is a beautiful and admirable look behind New York City's best cooking of 2009.

Product Details

• Hardcover: 224 pages
• Publisher: Sixth&Spring Books (September 1, 2009)
• Language: English
• ISBN-10: 1933027789
• ISBN-13: 978-1933027784
• Product Dimensions: 10.1 x 8.5 x 0.8 inches
• Shipping Weight: 1.9 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #385,684 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

8 of 9 people found the following review helpful:

2.0 out of 5 stars 'Food Groupies' Specialty, October 7, 2009

By 

Doreen Meyer (Volcano, CA) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: New York Cooks: 100 Recipes from the City's Best Chefs (Hardcover)

I got the first 'New York Cooks' years ago: loveitloveitloveit! Use it all the time. I knew this book was different, yet still looked forward to it: how can you go wrong with really good chefs writing out their recipes? This is how: the book is dedicated more to the chefs than to the recipes. Over 90 pages of this 220 page book are pictures and mini-bios of the chefs, and the forward seems redundant(don't we all know NY's culinary 'place'?). An additional 20+ pages are photos: some of food, some 'ambience' shots. The authors are clearly delighted with their city, these chefs, and with food in general, but their focus on the chefs/the chefs' personalities is a 'chef as rock star/celebrity' thing. If you don't know about/haven't heard of these chefs you may be bored; if you do know about them you probably don't need so much information/adulation. You may also have the attitude many home cooks share: so?
Few of the recipes were 'new' -- many of them can be found in other, better organized, books. (The book is divided into 7 sections, each section representing a food 'style':New American, French, Classic American...each section is then divided by several chefs, giving the chef 'bio' and a set of recipes under quotes from the chef. Each recipe set could be a 'menu', but may include several set pieces that are seen as a whole, not individual food items, making it hard design your own menu from the recipes.) The authors state that some of the recipes are 'complicated' and may call for 'exotic' ingredients. They believe that the end result is 'worth' the complexity -- I don't. I'm from San Francisco, so don't lack for specialty ingredients. I found some of the items to be just plain 'precious'(the 'next big thing' not yet discovered by most).
Overall, the book was a disappointment -- maybe I've been reading recipes/cooking too long to share the authors' awe at chefs and their oeuvre.

3 of 3 people found the following review helpful:

5.0 out of 5 stars Great recipes plus Chefs' tips, November 12, 2009

By 

Anne Hunter (New York, NY USA) - See all my reviews

This review is from: New York Cooks: 100 Recipes from the City's Best Chefs (Hardcover)

I bought this book because it featured some of my favorite restaurants and chefs and couldn't be happier. The chef profiles really gave me an insight as to why they do what they do and the sidebars about their favorite foods, ingredients, utensils, etc. were fun to read. I even went out and bought Old Bay Seasoning on the recommendation of Mikey Price from Market Table.
As for the recipes, I've had great luck so far...while some definitely take some effort, like the Blackfish with Spaghetti Squash from Gramercy Tavern, the results are pretty spectacular. And others, like the Smothered Pork Chops are really easy. I also like the look of the book: it's a nice large shape and the photos are gorgeous.
All in all, a good book to add to the kitchen shelf.

3 of 3 people found the following review helpful:

5.0 out of 5 stars New York Cooks is wonderful, September 28, 2009

By 

Jay Stein "Cooks with style" - See all my reviews
(REAL NAME)   

This review is from: New York Cooks: 100 Recipes from the City's Best Chefs (Hardcover)

New York Cooks is a superb collection of recipes from all of my favorite restaurants in New York.... and a lot more that I want to try. It is written in a terrific style that is fun to read as well as to learn great recipes from today's best chefs. The perfect book for "chefs" of all levels.